Swedish Meatballs Recipe
- 2 oz (about 1 cup) fresh crustless bread crumbs*
- 1/4 tsp each nutmeg, allspice, cardamom
- Salt and freshly ground black pepper
- 4 1/2 Tbsp butter, divided
- 2/3 cup finely chopped yellow onion (1/2 medium)
- 1 tsp minced garlic (1 clove)
- 1/4 cup milk
- 2 large egg yolks
- 3/4 lb 85% lean ground beef
- 3/4 lb ground pork
- 3 1/2 Tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 1/3 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 Tbsp minced fresh parsley (optional)
1 – Preheat oven to 400 degrees. Line a rimmed 18 by a 13-inch baking sheet with aluminum foil, spray with non-stick cooking spray.
2 – Add bread crumbs, nutmeg, allspice, cardamom, 1 tsp salt (or to taste), 1/2 tsp pepper to a large mixing bowl. Pour in milk and toss with a fork, let rest while sautéing onions.
3 – Melt 1 Tbsp butter in a 12-inch skillet over medium heat. Add onions and saute until softened and slightly golden brown, about 6 minutes, while adding garlic during the last 30 seconds.
4 – Add beef and pork to bread crumb mixture along with egg yolks and onion mixture. Gently toss mixture to evenly distribute ingredients.
5 – Scoop dough out 1 oz at a time (using either a medium cookie scoop or nearly 2 tbsp each) and shape into balls. Transfer to prepared baking sheet spacing evenly apart.
6 – Bake in preheated oven until cooked through (center should register 160 degrees on an instant-read thermometer), about 18 – 22 minutes.
7 – Meanwhile in the same skillet used to saute onions melt the remaining 3 1/2 Tbsp butter over medium heat. Add flour and cook and whisk until golden brown, about 2 – 3 minutes.
8 – While whisking, slowly pour in broth and cream. Add in Worcestershire sauce, season with salt and pepper to taste.
9 – Bring to a simmer over medium-high heat whisking constantly. For a thicker consistency simmer over low heat for a few minutes.
10 – Add meatballs to warm sauce and toss, sprinkle with parsley. Serve warm with egg noodles or mashed potatoes and lingonberry jam if desired.